Mmmmm Beef Empanadas! I don't even feel like I need to preface this post with any witty banter, these bad boys speak for themselves. Baked in delicious Puff Pastry, oh happy day!
These are a great appetizer for a party, the next gameday, tailgate .... or do as we are, and have 'em for dinner!
Spicy Beef Empanadas in a flakey crust
Total Time: Serving Size:
- 1 Pound Ground Beef
- 1/2 small dice Onion
- 1/2 Cups minced Red Bell Pepper
- 3 minced Garlic Cloves
- 1 minced Chipotle Pepper in Adobo Sauce
- 1 1/2 tsps Cumin Powder
- 1 tsps Paprika
- 1 1/4 Cups Tomato Puree
- 1/2 Cups Water
- Salt and Pepper (to taste)
- 1 Package Puff Pastry
- 1 beaten Egg (mixed with 1 teaspoon of water)
- 6 oz shredded Cheddar Cheese
- 1/2 Cups sliced thin on a bias Scallion (green parts only)
- Remove your puff pastry from the fridge and let thaw. Meanwhile in a large skillet, cook your ground beef until there's no more pink. Drain through a sieve and reserve.
- In the same skillet add a teaspoon of Olive Oil. Once hot, add in your onion and red bell pepper. Cook about 5 minutes. Add in your garlic, chipotle pepper, cumin and paprika. Cook for another 2 minutes, stirring often so as not to burn the garlic.
- Now add in your drained meat, tomato puree, and water. Let cook about 15 minutes. Taste and season with salt and pepper. Mix in Scallions.
- Roll out your puff pastry on a lightly floured surface until it's pretty thin. Using a 4 inch diameter circular cutter, cup out a bunch of circles. Lightly wet the wedges of the circles, put about 1.5-2 Tablespoon of beef filling in the center of the circle, top with a little cheddar cheese, and seal into a half circle shape.
- Repeat this process of rolling and forming the empanadas until all your filling is used. Place on a silpat or parchment papaer lined baking sheet. Brush the tops with egg wash. Bake in a 400 degree oven for 20 minutes (or until golden brown).